These no-bake gingerbread cheesecake cups bring cozy holiday flavors to an easy, make-ahead dessert. They layer spiced cream cheese filling with crunchy gingerbread crumbs for a creamy, slightly tangy bite and a bright molasses note. The cups look pretty on a platter and smell warmly of ginger and cinnamon as they chill. If you like bite-sized gingerbread treats, try these elegant spiced gingerbread truffles for a different presentation.
Recipe Information
- Prep Time: 15 minutes
- Cook Time (Chill time): 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 6 servings):
- Calories per serving: 390 kcal
- Protein: 4 g
- Carbohydrates: 38 g
- Fat: 23 g
- Fiber: 1 g
- Sugar: 29 g
- Sodium: 200 mg
Why Make This No-Bake Gingerbread Cheesecake Cups
They are fast, festive, and require no oven. You get creamy cheesecake flavor with the warm spice of gingerbread and a crunchy cookie layer. These cups are perfect for parties, potlucks, or a simple dessert after a family meal. They hold up well in the fridge and can be assembled ahead, which reduces stress on busy days.
How to Make No-Bake Gingerbread Cheesecake Cups
This recipe mixes a smooth, spiced cream cheese base with molasses for depth. You simply beat, fold, and layer. Chill to set, then finish with a crunchy graham crumb and a swirl of whipped cream. Little effort yields an elegant dessert with familiar holiday aromas and a silky texture.
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup whipped cream
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup molasses
- 1 cup gingerbread cookies, crushed
- Graham cracker crumbs for topping
- Whipped cream for garnish
Directions:
Step 1: Preparation
In a bowl, beat the cream cheese and powdered sugar until smooth. Make sure the cream cheese is fully softened so the mixture becomes silky and lump-free.
Step 2: Mixing
Add the whipped cream, vanilla, ground ginger, ground cinnamon, ground nutmeg, and molasses. Mix until well combined and fluffy. Taste and adjust spices or molasses if you want it sweeter or more spiced.
Step 3: Cooking
In serving cups, layer the crushed gingerbread cookies and the cheesecake mixture. Start with a thin cookie layer, add a generous spoon of cheesecake filling, and repeat if your cups allow. The contrast between crunchy crumbs and creamy filling gives a nice texture.
Step 4: Finishing
Top each cup with graham cracker crumbs and additional whipped cream for garnish. Refrigerate for at least 1 hour before serving to let the filling set and flavors meld.
How to Serve No-Bake Gingerbread Cheesecake Cups
Serve chilled straight from the fridge. Add a sprig of mint, a dusting of cinnamon, or a drizzle of extra molasses for show. These cups pair well with coffee, hot tea, or dessert wine. For parties, place them on a tray with spoons and let guests pick their own garnish like toasted nuts or candied ginger.
How to Store No-Bake Gingerbread Cheesecake Cups
- Refrigerate: Cover tightly with plastic wrap or store in an airtight container for up to 3–4 days.
- Freeze: For longer storage, assemble without the whipped cream garnish, freeze uncovered for 1–2 hours until firm, then wrap tightly and freeze up to 1 month. Thaw in the fridge overnight before serving and add fresh whipped cream.
- Tip: Add crunchy toppings right before serving to keep them crisp.
Expert Tips for Perfect No-Bake Gingerbread Cheesecake Cups
- Soften the cream cheese at room temperature for 20–30 minutes. This prevents lumps and keeps the texture smooth.
- Sift powdered sugar if you see any clumps before mixing.
- Use full-fat cream cheese for best texture and flavor. Low-fat versions can be tangier and less creamy.
- If your whipped cream deflates, gently fold in more whipped cream to lighten the filling.
- For sturdier cups, chill at least 2 hours. One hour works if you’re short on time.
- If molasses is too strong, swap half with dark brown sugar for a milder sweet note.
- Crush cookies in a zip-top bag with a rolling pin so you get both fine crumbs and a few larger pieces for crunch.
Delicious Variations
- Chocolate-Gingerbread: Add 2 tbsp cocoa powder to the filling for a chocolate note.
- Citrus Twist: Fold in 1 tsp finely grated orange zest to brighten the spices.
- Salted Caramel: Drizzle salted caramel between layers for a sweet-salty contrast.
- Mini Trifles: Layer in mason jars with a thin layer of stewed apples for an apple-gingerbread trifle.
- Dairy-Free: Use vegan cream cheese and coconut whipped topping. Replace molasses with a mix of maple syrup and a touch of molasses for depth.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes. Assemble up to 2 days ahead, cover, and refrigerate. Add the whipped cream garnish right before serving so it stays fresh.
Q: Can I use light or reduced-fat cream cheese?
A: You can, but the texture may be thinner and less rich. Taste may be tangier. If you use reduced-fat, chill longer to help it set.
Q: How do I prevent the whipped cream from becoming watery on top?
A: Use stabilized whipped cream (fold in a bit of powdered sugar or instant pudding mix) or pipe fresh whipped cream right before serving. Keep the cups chilled until ready to serve.
Q: Can I use ginger snap cookies instead of gingerbread?
A: Yes. Ginger snaps or gingersnaps will work and add a crisp, spicy crunch. Adjust the amount to taste depending on cookie sweetness.
Q: Is there a vegan version of this dessert?
A: Yes. Use vegan cream cheese and coconut whipped cream. Replace molasses with a mix of maple syrup and a small amount of molasses if desired. Be sure your cookies are vegan or use crushed vegan ginger cookies.
Q: How long should I chill the cups for best texture?
A: Chill at least 1 hour. For the creamiest and most set texture, chill 2–4 hours or overnight.
Conclusion
These No-Bake Gingerbread Cheesecake Cups are a quick path to festive flavor. They balance creamy tang, warm spices, and crunchy cookie layers in an easy-to-build dessert anyone can make. For an extra reference and inspiration on a similar no-bake gingerbread-spiced cheesecake, see No-Bake Gingerbread Spice Cheesecake Cups – Ready in One …. Enjoy making these cups — they’re simple, satisfying, and perfect for sharing.
Print
No-Bake Gingerbread Cheesecake Cups
- Total Time: 75
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Cozy holiday flavors in an easy, make-ahead dessert with spiced cream cheese filling and gingerbread crumbs.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup whipped cream
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup molasses
- 1 cup gingerbread cookies, crushed
- Graham cracker crumbs for topping
- Whipped cream for garnish
Instructions
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Add whipped cream, vanilla, ground ginger, ground cinnamon, ground nutmeg, and molasses. Mix until combined and fluffy.
- In serving cups, layer crushed gingerbread cookies and the cheesecake mixture, starting with a cookie layer, then cheesecake filling.
- Top with graham cracker crumbs and whipped cream. Refrigerate for at least 1 hour before serving.
Notes
Soften cream cheese for best texture. Use full-fat for creaminess. Keep cookies crunchy by adding toppings just before serving.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 29g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
